GUIDELINES — REFRIGERATOR STORAGE
Store cooked and ready-to-eat foods above raw
foods to avoid cross-contamination. Never line the
shelves as this reduces air circulation needed for
proper temperature control.
Ideally, use two refrigerators
one for meat, poultry, fish and dairy products and another for
fruits and vegetables
• or one for raw foods and one for cooked foods
•
— Cooked and Ready-to-eat foods
— Raw fish
— Raw unground beef
— Raw pork, ham, bacon and sausage
— Raw ground beef and ground pork
— Raw poultry
Use refrigerators only to keep foods at an internal product
temperature of 4oC (40oF) for short time periods. Temperatures lower
than 0oC (32oF) may freeze foods and damage them.
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